Chicken Tortilla Soup Recipe

1/2 C onion, chopped

3 boneless, skinless chicken breast halves

1 garlic clove

1/4 tsp. chili powder

1/4 tsp. ground cumin

2 cans (14 1/2 oz each) Chicken broth

1 can (14 1/2 oz) diced tomatoes, undrained

1 can (4 oz) chopped green chilies, undrained

4 tsp. fresh cilantro, snipped

2 oz reduced-fat cheddar cheese, shredded (1/2 C)

4 thick slices fresh lime

400 F. Cut tortillas into 1/2" strips using Kitchen Shears. Place on flat Baking StoneBake

7-8 minutes or until crisp.

1/2" pieces using

8" Chef's KnifeHeat Generation II

4 Qt Casserole over medium-high heat. Spray with vegetable oil using Kitchen Spritzer. Add chicken; cook and stir

3 minutes. Add onion, garlic pressed with Garlic Press , chili powder and cumin. Cook and stir

2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer

10 minutes.

4 bowls. Ladle soup over totillas using Nylon LadleShred cheese over top with Deluxe Cheese GraterSprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.

Recipe from The Pampered Chef's Main Dishes